Baked Chiles Rellenos With Chorizo

Introduction

Imagine a dish that combines the smoky, spicy flavor of chorizo with the mild, sweet heat of roasted chiles, all wrapped in a cheesy, savory package. Sounds tempting, right? That’s exactly what you get with baked Chiles Rellenos with chorizo—a modern twist on a classic Mexican dish that’s not only bursting with flavor but also lighter and easier to prepare than its traditional fried counterpart.

Chiles Rellenos, which translates to “stuffed chiles,” have been a staple in Mexican cuisine for centuries. Traditionally, this dish involves stuffing roasted chiles with cheese or meat, dipping them in an egg batter, and frying them until crispy. However, in today’s health-conscious world, many are looking for ways to enjoy their favorite dishes with a little less guilt. Enter the baked version of Chiles Rellenos, a dish that offers all the flavor and satisfaction of the original but with fewer calories and less mess.

In this article, we’ll dive into the origins of Chiles Rellenos, explore why baking might just be the best way to prepare them, and walk you through a step-by-step guide to making this delicious dish with chorizo. By the end, you’ll be ready to impress your family and friends with a meal that’s both comforting and innovative.

The Origins of Chiles Rellenos

Chiles Rellenos have a rich history that dates back to the colonial period in Mexico. The dish is believed to have originated in the city of Puebla, where it was first prepared as a celebration of Mexican independence. Traditionally, Poblano chiles were used, stuffed with picadillo (a mixture of ground meat, nuts, and fruits) and topped with a walnut sauce and pomegranate seeds, known as Chiles en Nogada.

Over time, Chiles Rellenos evolved, with different regions of Mexico adding their own spin on the dish. Today, the most common filling is cheese, and the chiles are often battered and fried. However, there are countless variations, each with its own unique blend of flavors and ingredients.

Why Choose a Baked Version?

If you’ve ever tried traditional Chiles Rellenos, you know that they can be a bit of a production. Between roasting the chiles, preparing the filling, and frying them to perfection, it’s no wonder this dish is often reserved for special occasions. But what if you could enjoy the same delicious flavors without all the hassle and extra calories?

That’s where the baked version comes in. Baking Chiles Rellenos instead of frying them offers several benefits. For one, it’s healthier—baking requires less oil, which means fewer calories and less saturated fat. But beyond that, baking also allows the flavors of the chiles and filling to meld together in a way that frying doesn’t. The result is a dish that’s rich, comforting, and incredibly satisfying.

Plus, baking is just plain easier. You can prepare the chiles ahead of time, pop them in the oven, and have a delicious meal ready with minimal effort. It’s a win-win.

Selecting the Right Chiles

The key to great Chiles Rellenos starts with the chiles themselves. While you can technically use any large, mild chile, Poblano chiles are the traditional choice for this dish. They’re just the right size for stuffing and have a mild, slightly sweet flavor that pairs perfectly with the spicy chorizo.

When selecting your chiles, look for ones that are firm, shiny, and free of blemishes. They should be large enough to hold a generous amount of filling but not so large that they’re difficult to handle. If you can’t find Poblanos, Anaheim or Hatch chiles make good substitutes.

Once you’ve got your chiles, it’s important to handle them with care. Roasting and peeling the chiles is a crucial step that helps remove their tough outer skin and brings out their natural sweetness. To do this, simply place the chiles under a broiler or directly over a gas flame until the skin is charred and blistered. Then, place them in a sealed plastic bag or covered bowl for a few minutes to steam. This will make it easy to peel off the skin, leaving you with tender, flavorful chiles ready for stuffing.

Choosing the Perfect Chorizo

Chorizo is a type of spicy sausage that’s a staple in Spanish and Mexican cooking. It’s made from pork and seasoned with a variety of spices, including paprika, garlic, and chili powder. There are two main types of chorizo: Spanish, which is cured and has a firmer texture, and Mexican, which is fresh and must be cooked before eating.

For this recipe, Mexican chorizo is the way to go. It’s softer and more crumbly than its Spanish counterpart, making it perfect for stuffing into chiles. When choosing chorizo, look for one with a deep red color and a slightly smoky aroma. If you prefer a milder flavor, you can opt for a chicken or turkey chorizo, or even make your own by seasoning ground meat with chorizo spices.

Ingredients You’ll Need

To make baked Chiles Rellenos with chorizo, you’ll need the following ingredients:

• Poblano chiles: The star of the show, these chiles are mild and flavorful, perfect for stuffing.
• Mexican chorizo: Spicy, flavorful sausage that adds a rich, smoky taste to the dish.
• Cheese: A good melting cheese like Oaxaca, Monterey Jack, or mozzarella works best.
• Onions and garlic: Essential for flavoring the chorizo filling.
• Tomato sauce: Adds a bit of moisture and tang to the dish.
• Eggs (optional): For making a batter if you prefer a crispy coating.
• Flour (optional): Used with eggs to create a light batter.
• Seasonings: Salt, pepper, cumin, and oregano to enhance the flavors.

You can also add in extras like black beans, corn, or rice to bulk up the filling and add more texture.

Step-by-Step Guide to Preparing Baked Chiles Rellenos

Roasting and Peeling the Chiles

1. Roast the Chiles: Place the chiles under a broiler or over a gas flame, turning occasionally until all sides are blistered and charred.
2. Steam the Chiles: Transfer the roasted chiles to a plastic bag or covered bowl to steam for about 10 minutes. This will make peeling easier.
3. Peel the Chiles: Once steamed, gently peel off the charred skin. Be careful not to tear the chiles.
4. Prepare for Stuffing: Make a small slit down the side of each chile and remove the seeds and membranes.

Cooking the Chorizo Filling

1. Cook the Chorizo: In a skillet, cook the chorizo over medium heat until browned and crumbly. If using a leaner chorizo, you may need to add a little oil.
2. Add Onions and Garlic: Stir in diced onions and minced garlic, cooking until softened and fragrant.
3. Mix in Tomato Sauce: Add a small amount of tomato sauce to the skillet, stirring to combine. This will help bind the filling together.

Stuffing the Chiles

1. Fill the Chiles: Carefully stuff each chile with the chorizo mixture, adding a generous amount of cheese on top of the filling.
2. Secure the Chiles: If needed, use toothpicks to hold the chiles closed.

Making the Perfect Batter (Optional)

If you prefer a crispy coating, you can make a light batter to dip the stuffed chiles in before baking.

1. Prepare the Batter: In a bowl, whisk together eggs and flour until smooth. Season with a pinch of salt.
2. Dip the Chiles: Carefully dip each stuffed chile into the batter, coating it evenly.
3. Bake: Place the battered chiles on a baking sheet and bake at 375°F for 25-30 minutes, or until golden and crispy.

Baking the Chiles Rellenos

1. Preheat Your Oven: Set your oven to 375°F (190°C).
2. Arrange the Chiles: Place the stuffed chiles in a baking dish, making sure they’re evenly spaced.
3. Top with Tomato Sauce: Pour a little tomato sauce over the chiles to keep them moist while baking.
4. Bake: Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the chiles are heated through.

Serving Suggestions

Baked Chiles Rellenos with chorizo are delicious on their own, but they’re even better when paired with some classic Mexican sides. Serve them with:

• Mexican Rice: Fluffy rice seasoned with tomatoes, onions, and spices.
• Refried Beans: Creamy, flavorful beans that complement the chiles perfectly.
• Fresh Salsa or Guacamole: Adds a refreshing contrast to the rich, savory chiles.

For drinks, a cold cerveza or a tangy margarita makes the perfect pairing.

Variations and Customizations

One of the great things about Chiles Rellenos is that they’re incredibly versatile. Here are some ideas to make this dish your own:

• Vegetarian Option: Skip the chorizo and stuff the chiles with a mix of beans, corn, and cheese for a hearty vegetarian meal.
• Different Cheeses: Try using a different type of cheese, like cheddar, pepper jack, or even cream cheese, for a unique flavor.
• Add Other Proteins: Not a fan of chorizo? Substitute with ground beef, shredded chicken, or even shrimp.

Tips for Storing and Reheating

If you have leftovers (lucky you!), here’s how to store and reheat them:

• Storage: Place the chiles in an airtight container and refrigerate for up to 3 days.
• Reheating: To reheat, place the chiles in a preheated oven at 350°F (175°C) for about 15 minutes, or until warmed through.

Frequently Asked Questions (FAQs)

1. Can I freeze baked Chiles Rellenos?
   • Yes, you can freeze them. Just wrap each chile in plastic wrap and store in an airtight container. To reheat, bake them straight from frozen at 350°F until hot.
2. What are some good side dishes?
   • Mexican rice, refried beans, and a fresh salad are all great options to serve alongside Chiles Rellenos.
3. How can I make this dish less spicy?
   • Use milder chiles like Anaheim or Hatch, and opt for a mild chorizo or even ground turkey seasoned with chorizo spices.
4. Can I use other types of chiles?
   • Absolutely! While Poblano chiles are traditional, you can use Anaheim, Hatch, or even bell peppers for a milder version.
5. Is there a vegan version of this recipe?
   • Yes! Replace the chorizo with a plant-based sausage and use vegan cheese. You can also stuff the chiles with a mix of beans, rice, and vegetables for a delicious vegan option.

Conclusion

Baked Chiles Rellenos with chorizo offer a delicious, modern twist on a classic dish. By opting to bake rather than fry, you not only make the dish healthier but also allow the rich flavors of the chiles and chorizo to shine through. Whether you’re serving this dish for a special occasion or as a weeknight dinner, it’s sure to be a hit with anyone who loves bold, comforting flavors. So why not give it a try? You might just find that this baked version becomes your new go-to recipe.

Yield: 6

Baked Chiles Rellenos With Chorizo

Print

Imagine a dish that combines the smoky, spicy flavor of chorizo with the mild, sweet heat of roasted chiles, all wrapped in a cheesy, savory package. Sounds tempting, right? That’s exactly what you get with baked Chiles Rellenos with chorizo—a modern twist on a classic Mexican dish that’s not only bursting with flavor but also lighter and easier to prepare than its traditional fried counterpart.

Prep Time 45 minutes

Cook Time 7 minutes

Ingredients

• 6 large poblano chiles (5-6 inches long)
• 12 oz fresh chorizo
• 2 c shredded Chihuahua Cheese (1 7oz bag) (or other mild, shredded cheese like Jack or cheddar)
• 1 ½ c cooked rice
• ½ c sour cream
• 2 Tbsp milk
• 2 c salsa (to serve)
• Chopped cilantro for garnish (optional)

Instructions

• Roast the poblanos under your broiler, until blistered, 5-10 min, turning every few minutes to blister evenly. Place the blistered poblanos in large bowl and cover with plastic wrap or a lid to steam the chiles and let them cool slightly.

• Preheat your oven to 450F.

• While the chiles are cooling, cook the chorizo over medium high heat, breaking it up with a wooden spoon as it cooks, 5 minutes. Transfer the cooked chorizo to double paper towel lined plate to cool.

• While the chorizo is cooling, remove the papery skins from the chiles by gently pulling. The skin should come off easily. (If the skin doesn’t come off easily, don’t worry about getting it all off. The main point is to remove the charred sections so you get all of the roasted flavor without a burnt taste.)

• After removing the skins, gently cut a slit down the side of each chile and carefully remove the seeds and veins.

• Mix the cooled chorizo with the shredded cheese and cooked rice. Spoon the filling into the prepared chiles, using roughly ¾ c of filling per chile.

• Place the filled chiles into a greased baking dish.

• Bake at 450F for 5 - 7 min, until the cheese is melted through.

• While the chiles rellenos are baking, blend the sour cream and milk to create a pourable cream sauce.

• Serve the chiles on top of a bed of salsa, topped with the cream sauce and chopped cilantro, if desired.